This breakfast casserole is perfect for a lazy morning when you do not want to cook, or a busy morning when you have to get the kids out to school and are running late. Prepare this the night before and you’ll be good to go in the morning.
Check out what my friends over at Julia’s Album have to say about this recipe:
“This is a great “make-ahead” breakfast! It keeps well refrigerated and reheats well. I love to make this on Sunday and take it with me to work as breakfast or lunch! The recipe is very easy: just assemble the ingredients in the right order and then let it bake for 40 minutes!”
This girl knows what she’s talking about. A recipe finished in under 40 minutes that gives leftovers? Yes, please!
Ingredients
1 lb regular pork sausage
1 medium onion, finely chopped
1 large red bell pepper, chopped
1 can Goya black beans (15 oz), drained
1 can diced green chili peppers (4 oz)
1 and 1/2 cups Kraft cheddar cheese, shredded
1/2 cup Kraft Mozzarella cheese, shredded
3 cups Ore-Ida hash browns (frozen, raw, uncooked, completely defrosted)
6 eggs
1/2 cup Land O’ Lakes heavy cream
1 teaspoon McCormick chili powder
1 teaspoon McCormick ground cumin
1 tablespoon Land O’ Lakes butter, melted
Instructions
Preheat oven to 375 F.
In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin) and mix everything up. Coupons
Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
Use 2.8 L (3 quarts) rectangular baking dish – 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.
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Quick Tip: Be sure to let the dish sit before slicing!
Thanks again to Julia’s Album for this amazing recipe.
This probably tastes good but it is an absolute nutritional disaster! Assuming it is intended to serve 4, my nutritional software shows it would give each person 1,020 Calories, 56 grams of Protein, 37 grams of Carbs and a massive 69 grams of Fat (of which 26 grams are Saturated Fat). We wonder why there is an obesity epidemic in the U.S. and Canada. Eating food like THIS will do nothing but promote its growth and the deteriorating health of our citizens.